Quick-fermented cabbage: A tangy twist on traditional sides
Similar to popular pickles, you can also prepare many other seasonal vegetables. A TikToker shows on his social media how to make quick-fermented cabbage, which you can enjoy just three days after making it. It pairs perfectly with a pork chop or beef roulade.
Quick-fermented pickles are a fast way to add a tangy side to your meal. The short fermentation time keeps the vegetables crunchy while giving them a distinctive sour flavour. You can prepare not only cucumbers or cabbage this way, but also zucchini, radishes, cauliflower, broccoli, and beets. Make sure to add your favourite herbs and spices for more flavour and a unique character.
Which cabbage to choose for quick fermentation?
Choosing the right head is crucial for making delicious fermented cabbage. The late varieties of white cabbage work best, as they are dense and full of juice, but you can also try it with young cabbage. Make sure it comes from organic farming, where no artificial fertilizers or pesticides are used. The fermentation process requires the right amount of salt to aid in fermentation.
Submerge cabbage leaves in brine
Shredded cabbage should be completely submerged in brine to prevent spoilage. In the case of quick-fermented pickles, they should be covered with a water and salt solution. The cabbage does not need to be soaked in brine, as the pressed leaves release enough water. Regularly remove foam and impurities from the surface of the brine.
Quick-fermented cabbage recipe
After three days of fermentation, check the taste of the cabbage. To stop further fermentation, seal the jar and place it in the fridge. Consume within one week.
Ingredients:
- 1 kg cabbage,
- 7 g rock salt,
- a bunch of dill,
- 2 cloves of garlic,
- optional: 1-2 carrots, a handful of caraway seeds.
Recipe:
- Remove outer leaves, cut out the core, wash the cabbage, and shred into smaller pieces. Sprinkle with salt and mix.
- Add chopped dill and garlic, and if desired, add grated carrot and caraway seeds. Let it sit for 2 hours to release juices.
- Then transfer to a large jar, press down with a wooden, round spoon, and lightly cover, leaving a small air gap.
- Leave at room temperature for 3 days.
